Wednesday, March 2, 2011

Fried Nian Kao (Tee Kuih) with Mi Ku Recipe



I normally fry Nian Kao (Chinese New Year Sweet Rice Cake) together with yam or sweet potato. Since I do not have either sweet potato nor yam in stock I used the mee ku that I made for Pai Tnee Kong to fry with the nian kao. This is the first time I fry the nian kao this way and it actually tasted quite good. I gave some to my neightbour and my family ate the rest of it for breakfast! LOL!

Ingredients
Nian Kao(Tee Kuih), cut into slices
Miku, 1 pc, cut into slices same size as the nian kao
Flour, 1/2 cup
Rice Flour, 1 cup
Baking Soda, 1/4 teaspoon
Salt to taste
Water

Mix both flour together and add water slowy, while stiring the mixture to turn into a batter. Put in the baking soda and a little salt to taste. Put the nian kao and mee ku (mi ku) together and dip into the batter. Scoop them out and deep fry them in hot oil. Serve while still hot and crispy. Use medium heat to fry the nian kao because nian kao would turn black easily because of its' high sugar content.
at

20 comments:

  1. JeannieMarch 2, 2011 at 8:30 AM

    Never done this before, won't the meeku soak up a lot of oil? This year I do not have any nian gao because I didnt buy any:P

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  2. Somewhere in SingaporeMarch 2, 2011 at 8:42 AM

    Mine still laying in the fridge...

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  3. yvonneMarch 2, 2011 at 9:04 AM

    First time heard about miku and nian kao combination... you're so creative!

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  4. WendyinKK March 2, 2011 at 10:22 AM

    Pete,
    Better check ur ads.
    When I came here, I got 5 notifications about being infected.
    JS/Redir.AX is the infection's name.

    ReplyDelete
  5. AnonymousMarch 2, 2011 at 10:28 AM

    errmm, i would like to become ur neighbour then ;)

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  6. Small KucingMarch 2, 2011 at 11:37 AM

    Hmm...great idea wor...something like Pau Goreng but inti is nian kao.

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  7. Annie QMarch 2, 2011 at 1:06 PM

    another my favourite, nian kao, i find it very hard to fried it nicely. I prefer the plain one instead of add in sweet potatoes or yam.

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  8. suituapuiMarch 2, 2011 at 1:37 PM

    No, thank you... Not a fan! LOL!!!

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  9. YannieMarch 2, 2011 at 1:51 PM

    Mix with Miku, first time knowing this. But good to know this combination. You are so creative in cooking. I like Nian Kao in whatever form.

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  10. MerrynMarch 2, 2011 at 1:52 PM

    wat is Miku?

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  11. foongpcMarch 2, 2011 at 4:15 PM

    Wow!! I love fried nian gao!!! One of my favourite food!! But never eaten it with miku before!!

    Can courier some to me ah? : D

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  12. CarolineMarch 2, 2011 at 4:16 PM

    never try like this, make for us!! :p

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  13. PeteMarch 2, 2011 at 5:57 PM

    Jeannie : The flour coating prevents it from soaking up all the oil

    Merry : Mi ku is red tortoise bun, popular in Penang

    Wendy : Thanks for notifying me. I have checked through the html at my site but could not detect anything. Google confirmed my site free from malware. However I will do a more detail investigation again tonight. Might be the java script that is running in the ads

    ReplyDelete
  14. [SK]March 2, 2011 at 9:36 PM

    wah, fried nian gao with mee ku?? OMG, you are so innovative!! but i'm curious if the mee ku will be absorbing too much oil??

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  15. ChristineMarch 3, 2011 at 2:36 AM

    I'm sure I would like this!

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  16. JulianaMarch 3, 2011 at 8:15 AM

    Oh! I love fried nian kao, but never had it with the miku...is miku made with rice?

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  17. AnonymousMarch 3, 2011 at 9:21 PM

    This sounds like a very delicious specialty, would love to try!

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  18. AnonymousMarch 3, 2011 at 10:06 PM

    Had a couple of these during CNY. Yummy..but can't eat too much coz they're deep fried.

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  19. wennMarch 3, 2011 at 11:52 PM

    looks yummy!

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  20. MaryMohMarch 4, 2011 at 2:26 PM

    Mmmm...this is my family favourite. I need to make nian gao again.

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